Abstract
Sourdoughs were produced from sorghum and nabag flour using <i>Lactobacillus plantarum</i> and <i>L. brevis</i> and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between <i>L. plantarum</i> and <i>L. brevis</i> in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.
Highlights
Sourdough fermentation is one of the oldest biotechnological processes for the production of bread
Kinetics of sorghum and nabag sourdoughs ferment as total bacterial count with L. plantarum showed an increase from 6.50E+08 to 9.40E+08 CFU/mL and 5.50E+08 to 7.90E+08 whiles L. brevis showed an increase from 5.78E+08 to 8.50E+08, 5.00E+08 to 7.10E+08CFU/mL, respectively, reaching a maximum growth of 24 h (Table 1)
Kinetics of sorghum and nabag sourdough ferment as total bacterial count with L. plantarum was higher than L. brevis, suggesting that the sorghum and nabag flour was better for L. plantarum than L. brevis
Summary
Sourdough fermentation is one of the oldest biotechnological processes for the production of bread. A mixture of flour and water fermented with lactic acid bacteria and/or yeast, are use to improve the quality of wheat bread [1]. The addition of sourdough previously served to improve flavour, texture, shelf life and nutritional properties of bread [2]. Fermentation of gluten-free flours has previously been shown to improve overall bread quality [2, 6]. The positive effects are linked to metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS) and enzymes. There is consensus regarding the positive effects of sourdough addition for bread production, including improvement in bread volume, crumb structure, flavor and shelf-life [7, 8]
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